This soup is so amazing and there are two ingredients that I think are the key to it's extra deliciousness. Those two ingredients are leeks and artichoke hearts. Everything else is flexible. Add what you want as long as it's green. Here is what I like and how I do it..
2 Fresh Garlic Cloves
3-5 or to taste Roasted Elephant Clovesl
(__To roast cut off ends of the garlic, wrap in foil and roast at 375 until soft )
2 Chopped Vanilla Onion
2 Large Leeks Sliced Thin
8 oz mushroom
1 bag frozen artichoke hearts without marinade (Trader Joes)
1 Head of Broccoli with Stems
2-4 Cups of baby Spinach
Fresh herbs of choice or Parsley
1/2 Avocado
Ground Pumpkin Seeds
Salt
1. Add 1 Tblsp. of olive oil to pot
2. Brown the non roasted garlic
3. Add Onion, mushroom along with sliced and cleaned leek rings separating as much as possible
4. Once tender and cooked through add a little water and the rest of the vegetables to steam covered until tender
5. Season to taste & blend with immersion blender to make creamy
6. Top with ground pumpkin seeds
Macro 19P|54C|27F
Nutrition Facts
Servings 8.0
Amount Per Serving
calories 87
% Daily Value *
Total Fat 2 g3 %
Saturated Fat 0 g1 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 92 mg4 %
Potassium 172 mg5 %
Total Carbohydrate 15 g5 %
Dietary Fiber 6 g24 %
Sugars 3 g
Protein 5 g10 %
Vitamin A 25 %
Vitamin C 128 %
Calcium 7 %
Iron 10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
